Recent Articles

Kevin Davey and Lisa Allen of Heater Allen in McMinnville, Oregon, share this recipe for the first cold IPA in their Gold Dot line of beers—with, Davey says, “a warning for its sneaky strength.”

Since their start in 2009, Matt Cole and Fat Head’s have cleaned up in the major competitions with their German-style wheat beers, American-style IPAs, and closely related styles. In this episode, Cole pulls back the veil and shares some of the process and ingredient choices that set their beers apart.

Explore the benefits of using ProBrew’s ProCarb™, instead of traditional carbonation stones, to carbonate your beverages.

Julian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles, explains how he first thinks about the flavors he wants in a beer before he begins thinking about ingredients.

Rhinegeist Brewery uses Berkeley Yeast’s Superbloom to craft an ultra-drinkable beer with hop complexity but without the typical baggage you can get from hops.

Harvest-hopped beers are a seasonal delight no longer limited to breweries near the hop fields—nor even to the harvest season. Here’s a look at the logistics and tech that are expanding the harvest in time and space.

The recipe for this globe-spanning collab—a ginger-laced hefeweizen with influences from Brazil, Germany, Japan, and the United States—comes from Freigeist’s Sebastian Sauer and his friends at Japas Cervejaria in São Paulo.

As an unabashed lover of hazy IPA, Murphy Johnson doesn’t apologize for focusing a huge portion of BlackStack’s brewing program on the hop-laden crowd pleasers. His latest obsession, meanwhile, is maximizing flavor without breaking the bank, using traditional American hops in some very untraditional ways.

Yakima Chief Hops (YCH) is proud to bring out a first-of-its-kind flowable hop oil. Meet HyperBoost™—a groundbreaking addition to our innovative lineup of hop products!

Beachwood Brewing in Long Beach, California, has mastered a wide range of beer styles over the years and has the medals to prove it. In this video course, join brewmaster Julian Shrago as he charts the path from choosing an unfamiliar style of beer to brewing an example that can please the crowd and wow the judges.

Released only last year, Allagash’s first year-round IPA is a modern take on classic American versions—golden, juicy, with hop-derived notes of pineapple, grapefruit, tangerine, and pine, balanced by refined bitterness and a dry finish.

Whether it’s hazy or clear, intentional bitterness and a dry finish are the keys to an IPA of great drinkability. Getting there takes some attention to details—including perception, ingredients, and process.

The Twin Cities’ Fair State Brewing Cooperative both heralds the adjunct-driven history of Upper Midwest lager brewing and pushes the craft-beverage conversation forward with an honest approach to hemp-derived THC drinks.

For brewers who want to get into tart, mixed-culture beers but don’t yet have a lot of confidence or experience, this is a great place to start. But it's also a style where advanced brewers can have a lot of fun dialing it in to their personal tastes.

RipeLocker has revolutionized the craft-brewing industry by offering a technology-based solution to extend the freshness of wet hops for up to 60 days.

The annual release of this beer in San Diego has become such an event that Harland Brewing now organizes an Ube Day party to mark the occasion in the fall.

Lager yeast is capable of so much more than many brewers give it credit for, and in this industry spotlight panel discussion brought to you by the yeast experts at Fermentis, Bob Kunz of Highland Park, Urs Wellhoener of Boston Beer, and Grant Lawrence of Fermentis explore ways to heighten expression in cold fermentations.

It’s sweet, it’s purple, it’s trendy, and many folks from the Philippines will be delighted when you make some beer with it.

From our Love Handles files on the world’s great beer bars: The Rake in Alameda, California, is a celebration of malt.

From Beachwood to Riip and now under his own brand, Ism, Ian McCall has honed his West Coast IPA craft and racked up a bunch of medals along the way. The secret? He’s not afraid of bitterness, as long as it’s properly shaped and timed.